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Grandma's Famous Dill Pickles

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Course Side Dishes


  • 10 small pickling cucumbers thin slice cut from each end
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons canning salt
  • 1 tablespoon sugar optional
  • 4 teaspoons dill seeds
  • 4 small cloves garlic peeled, smashed


  • Process jars in canner according to canner instructions.
  • In a saucepan combine vinegar, water, salt, and sugar; bring to a boil.
  • Place 1 teaspoon dill seeds and 1 clove of garlic into each jar, then pack in cucumbers.
  • Pour boiling mixture over cucumbers leaving 1/2 inch headspace for expansion.
  • Process 30 minutes keeping the temperature at 180 degrees Fahrenheit.


A few more tips:
  • Always label and date your jars so you know when you made them.
  • Store pickles in a cool dark place
  • Follow your canner instructions to a T
  • Always check your seals
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